Description
After such a delicious, fragrant, delicate and light berry dessert you'll want to dance. A great option for the holiday table or cocktail party. Cooked very easy!
Ingredients
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Raspberry
3 Tbsp
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Soft cheese
200 g
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Sugar
7 Tbsp
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Vanilla essence
1 tsp
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Gelatin
2.5 tsp
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Milk
0.25 cup
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Cream
0.25 cup
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Strawberry
3 cup
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Sugar
3 Tbsp
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Pink semi-dry wine
0.25 cup
Cooking
Ingredients.
1. Raspberries grind in a blender and RUB through a fine sieve.
2. Cream cheese whipped with sugar and vanilla essence.
3. Add raspberry puree and stir to combine.
4. Put gelatin in milk and let swell 15 minutes. Cream warm, not boiling, pour the milk with gelatin and stir. Gelatin needs to dissolve completely. If insoluble, heat the entire mixture for 1 minute over very low heat. Pour the gelatin mixture to the raspberry weight and stir.
5. Pour berry-cheese mass in molds and put into the refrigerator until firm (from 3 to 24 hours).
6. For the sauce: in a small saucepan with a thick bottom to mix the wine and sugar and cook until sugar dissolves, 5-8 minutes.
7. Sliced strawberries spread in the sugar solution and cook, stirring occasionally, 20 minutes until the sauce thickens. The sauce cool and blend it with a blender.
8. To pannacotta better they were removed from the molds, it is better to omit for a moment in very warm water).
9. Cotta pour the sauce and serve immediately.
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